Preheat a grill pan on high heat.
Wrap prosciutto around steak, securing underneath with toothpicks.
Cook steaks 3-4 mins each side, or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
Serve with a mixed bean salad. Drizzle with hollandaise sauce.
Heat oil in a medium saucepan on low heat. Cook onion for 2 mins or until almost soft. Add cumin and coriander; cook and stir for 30 seconds or until fragrant. Add tomato; cook, stirring occasionally, for 5 mins or until reduced and thick. Add beans; stir to combine. Season.
Microwave pappadums, in batches, on high (100%) in 30-second intervals, until puffed and cooked.
To assemble, top each pappadum with lettuce, bean mixture, cucumber and cilantro leaves.
Heat oil in a large pan over moderate heat.
Add onion and pepper and cook, stirring, 3 minutes, or until onion is soft. Add tomatoes and beans and cook, stirring, 5 minutes, or until mixture thickens slightly. Season with salt and pepper.
Meanwhile, combine breadcrumbs, thyme and parmesan in a small bowl.
Preheat broiler to high. Transfer bean mixture to a 6 cup ovenproof dish and sprinkle with breadcrumb mixture. Cook under broiler for 1 minute, or until lightly browned.
Serve gratin sprinkled with extra thyme.
Blanch green beans in boiling water for 2 mins. Refresh in iced water. Drain and pat dry with paper towels.
Combine green beans, four-bean mix, chickpeas, parsley and red onion in large bowl.
For the dressing, whisk oil, vinegar and celery seeds in a small bowl. Season to taste. Drizzle dressing over salad. Toss well. If making ahead, store in refrigerator in an airtight container.
Heat the oil in a large frying pan, add the scallions, chili and garlic.
Cook over a low to medium heat for 3 - 4 minutes.
Add the mixed beans and cook over the heat for 2 - 3 minutes or until piping hot.
Stir in the tuna and cream cheese and stir gently until piping not.
Season to taste with salt and freshly ground black pepper.
Warm the tortillas in a frying pan, then fill and roll with the tuna and bean mixture.
Serve with salad leaf garnish.
Preheat oven to 400 degrees.
Fry onion, garlic, mushrooms and leek in a pan in the olive oil until softened.
Rinse and drain mixed beans and kidney beans and add to pan.
Add tomatoes and heat through.
Combine the parmesan and the grated parsnip in a bowl and put aside.
Place the bean mixture in an oven proof casserole dish.
Cover with the parmesan and parsnip mixture and sprinkle over some olive oil.
Bake for 25 minutes or until brown and crispy.
Wash beans and place in a large kettle.
Cover with water 2 inches above bean line.
Add salt and soak overnight; drain in the morning.
Add 2 quarts of water (8 cups) and ham hocks.
Bring to a boil.
Add 1 onion, tomatoes, chili powder, lemon juice and pepper.
Simmer for 3 hours.
Remove ham from hocks before serving.
Makes 4 quarts.
Place all beans, onion, celery and pimento in a large plastic container with a lid.
Pour all liquids and sugar in a 2 quart jar with a lid.
Shake until sugar is dissolved.
Pour liquid over beans.
Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.
Stir in mushrooms and black bean sauce. Cover and bring to
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
Heat oil in a large deep frying pan over medium heat. Saute onion for 3-4 mins, until tender. Add garlic and spices. Cook for 1 min, until fragrant. Stir in beans and tomato paste. Cook, stirring, for 1 min. Add tomatoes, pepper and mushrooms. Bring to a boil then reduce heat to low and simmer for 8-10 mins, until thickened.
Spoon bean mixture onto warm tortillas. Top with mixed greens and shredded cheese. Serve with sour cream.
Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 mins per side, or until browned and cooked to your liking. Drain on paper towels then cut in half.
Meanwhile, to make the bean salad, combine mixed beans, pineapple, tomatoes, pepper, celery, parsley and green onions in a medium bowl. Whisk together vinegar and sugar then pour over salad and toss to combine.
Serve pork with bean salad.
Whip egg whites and a pinch of salt to stiff peaks. In a separate bowl, beat egg yolks with 5 tbsp milk. Set aside. Bring remaining milk and vanilla bean seeds to a boil. Gradually whisk in semolina and simmer over medium heat for 3 mins, stirring constantly. Remove from heat and whisk in egg yolk mixture. Fold in egg whites. Distribute between 4 - 3 inch ramekins. Let cool for 30 mins.
Sprinkle each pudding with 2 tsp brown sugar. Caramelize with a kitchen torch until golden brown. Decorate with mixed berries.
sing fermented beans in whole bean form, place the beans in
In a small saucepan, combine peanut butter and kecap manis. Stir over medium heat until smooth. Remove from heat and gradually whisk in 1 cup boiling water, stirring until combined. Transfer to a serving bowl.
Arrange vegetables, eggs and bean sprouts on a serving platter with sauce. Serve with rice.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Combine pistachios, palm sugar, coconut and vanilla bean into a small food processor and blend until crumbs form. Transfer to a baking tray and bake for 10 mins, or until sugar begins to melt and clump together.
Serve crumbs sprinkled over mixed berries and yogurt.
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
Combine milk, cream and vanilla bean and seeds in a medium
ins.
Meanwhile, for the bean salad, combine all ingredients in
crape in seeds from vanilla bean; add bean and bring cream to